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Cantero L, González-Ceballos L, Vallejos S, Puertas G, Fernández-Muiño MA, Sancho MT, Osés SM. Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders. Foods 2023; 12:3990. [PMID: 37959109 PMCID: PMC10650056 DOI: 10.3390/foods12213990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
This study was aimed at researching the impact of the drying procedure (using the most appropriate honey-maltodextrin concentration for each drying technique) and botanical origin of honey on the physicochemical and potentially bioactive properties of honey powders that were made using maltodextrin as a carrier. The research was carried out with thyme, lavender, vetch and multifloral honey dehydrated using vacuum drying and freeze drying. The analysed parameters were moisture, water activity, colour, glass transition temperature, powder recovery, hygroscopic index and rate, tapped density, solubility, and phenolics as well as antiradical (ABTS•+, ROO•, •OH and O2•-), anti-inflammatory and antimicrobial (against Staphylococcus aureus, Escherichia coli and Listeria monocytogenes) activities. Freeze drying provided the highest recoveries. Powders obtained using freeze drying showed higher moisture and solubility as well as lower glass transition temperature, density and hygroscopicity than those obtained using vacuum drying. Hygroscopicity, glass transition temperature and antimicrobial activity against St. aureus depended on the drying procedure-honey concentration. Colour, anti-O2•- activity and antimicrobial activity against L. monocytogenes depended on the botanical origin of the raw honey. Moisture, solubility, density, total phenolic content, anti-ABTS•+ and anti-ROO• activities as well as anti-inflammatory activity and antimicrobial activity against E. coli depended on the drying procedure-honey concentration and botanical origin.
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Affiliation(s)
- Leire Cantero
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - Lara González-Ceballos
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
- Department of Chemisty, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - Saúl Vallejos
- Department of Chemisty, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - Guillermo Puertas
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - Miguel A. Fernández-Muiño
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - M. Teresa Sancho
- Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Sandra M. Osés
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
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Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Res Int 2023; 167:112692. [PMID: 37087262 DOI: 10.1016/j.foodres.2023.112692] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/18/2023]
Abstract
Honey is a special product widely appreciated because of its peculiar flavor and aroma as well as its beneficial effects on health due to its constituents. However, the use of honey in its natural form can present several disadvantages to the food industry because of its high viscosity and density. This work aimed to obtain honey powder using rice, pea, or a mixture of both proteins as carriers by spray drying and to characterize physiochemically. Also, the mass balance was performed to evaluate changes in humidity and temperature that occurred by the drying air during the process. The honey showed acceptable physicochemical parameters by the legislation of honey quality control in regard to color (143.43 ± 4.34) mm Pfund, free acidity (46.41 ± 0.53) meq/kg, pH (3.73 ± 0.03), fructose content (46.52 ± 0.56) g/100 g and glucose content (35.88 ± 0.16) g/100 g, which leads to the production of honey powder. Among the carriers tested, the honey powder using rice protein achieved the highest powder recovery yield at (64.88 ± 0.64) %. The physicochemical properties were evaluated and the phenolic compounds were not negatively affected by spray drying conditions, maintaining a value of gallic acid equivalent (GAE) content at (301.31 ± 20.95) mg/kg of honey. Therefore, this work shows honey as an alternative food ingredient in powdered form, including the growing market for using alternative protein.
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Intensification of freeze-drying rate of coffee extract by vacuum freezing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kumar G, Kumar N, Prabhakar PK, Kishore A. Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Crit Rev Food Sci Nutr 2022; 63:8275-8291. [PMID: 35380483 DOI: 10.1080/10408398.2022.2053061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Drying is one of the oldest and most widely used methods for food preservation. It reduces the availability of moisture and inhibits microbial and enzymatic spoilage in food products. Foam mat drying is a mild drying technique used for semiliquid and liquid foodstuff. It is useful for heat-sensitive and sticky liquid food products. In this process, liquid food is converted into foam using surfactant additives, which can be a foaming agent or foam stabilizer. These additives are surface-active compounds of vegetative and animal origins. The foamed material is then convectively dried using hot air. The foam mat drying is an efficient and economical technique. With the emergence of different hybrid techniques such as foam mat freeze drying, foamed spray drying, foamed vacuum drying, and microwave assisted foam mat drying, the powders' physical, chemical, and functional properties have enhanced many folds. These strategies have shown very promising results in terms of cost and time efficiency in almost all the cases barring a few exceptions. This review article attempts to comprehensively summarize the mechanisms dictating the foam mat drying process, novel technological tools for modeling, mathematical and computational modeling, effects of various foaming additives, and various hybrid techniques employed to foam mat drying.
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Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Anand Kishore
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
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Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113235] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Osés SM, Cantero L, Crespo M, Puertas G, González-Ceballos L, Vallejos S, Fernández-Muiño MÁ, Sancho MT. Attributes of ling-heather honey powder obtained by different methods with several carriers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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A low cost and eco-friendly membrane from polyvinyl alcohol, chitosan and honey: synthesis, characterization and antibacterial property. JOURNAL OF POLYMER RESEARCH 2021. [DOI: 10.1007/s10965-021-02415-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Samborska K. Powdered honey – drying methods and parameters, types of carriers and drying aids, physicochemical properties and storage stability. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Guldiken B, Linke A, Capanoglu E, Boyacioglu D, Kohlus R, Weiss J, Gibis M. Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Varhan E, Elmas F, Koç M. Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13022] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Emine Varhan
- Faculty of Engineering, Department of Food EngineeringAydın Adnan Menderes University Aydin Turkey
| | - Feyza Elmas
- Faculty of Engineering, Department of Food EngineeringAydın Adnan Menderes University Aydin Turkey
| | - Mehmet Koç
- Faculty of Engineering, Department of Food EngineeringAydın Adnan Menderes University Aydin Turkey
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Sramek M, Woerz B, Horn H, Weiss J, Kohlus R. Inactivation kinetics of invertase in honey and honey-glucose syrup formulations: effects of temperature and water activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1178-1184. [PMID: 27299974 DOI: 10.1002/jsfa.7846] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 06/04/2016] [Accepted: 06/06/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The high viscosity and stickiness of honey in its natural state causes handling difficulties, therefore the demand for honey powder is continuously increasing. Powder preparation has to be performed gently because of the thermo- and oxidation- sensitive nature of honey. The aim of this study was to determine the degradation of invertase during drying as an indirect measure of the retention of valuable honey nutrients. RESULTS The reaction kinetics were estimated in polyfloral honey and honey-glucose syrup (GS) formulation and the impact of temperature (40-70°C) and water activity (aw 0.23-0.81) was established. The honey-GS formulation (55:45 w/w) was intended for the preparation of high-grade honey powders using the vacuum-drying method. Invertase inactivation at temperatures below 60°C followed first-order kinetics. At 60°C high dilution (aw 0.81) and at 70°C, heterogeneous inactivation behaviour was observed. The best fit of invertase heterogeneous inactivation kinetic was achieved with the Cerf two-fraction model. The GS addition showed a stabilizing effect on invertase during thermal degradation. CONCLUSION The data on invertase inactivation gathered here can be utilized to select optimal parameters for honey vacuum-drying and other thermal processes in order to achieve maximum invertase retention. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Martin Sramek
- Department of Food Processing Engineering, Institute of Food Science and Biotechnology, Hohenheim University, D-70599, Stuttgart, Germany
| | - Benjamin Woerz
- Department of Food Processing Engineering, Institute of Food Science and Biotechnology, Hohenheim University, D-70599, Stuttgart, Germany
| | - Helmut Horn
- Apicultural State Institute, Hohenheim University, August-v.Hartmann-Str. 13, D-70599, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Hohenheim University, D-70599, Stuttgart, Germany
| | - Reinhard Kohlus
- Department of Food Processing Engineering, Institute of Food Science and Biotechnology, Hohenheim University, D-70599, Stuttgart, Germany
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